Chocolate Zucchini Snacking Cake

   I should call this Double Chocolate Zucchini Snacking Cake due to the fact that it contains both cocoa powder and then chocolate chips in the topping.

     Although I’d like to say this is a somewhat healthy dessert—it contains zucchini, dark chocolate cocoa powder, and omega-3 rich nuts, and no added frosting—I’d be really stretching the truth. On the other hand, it does have a few redeeming values and it makes just a small 8x8-inch pan full of cake. But, be WARNED — this cake is moist and fudgy and it’s hard to be satisfied with just one small piece! We ate it warm from the oven . . . but it was just as good later, too.

Chocolate Zucchini Snacking Cake    Makes one 8x8-inch cake

¼ cup (½ stick) softened butter

¾ cup (½ cup + ¼ cup) + 2 tablespoon granulated sugar
¼ cup vegetable oil

1 egg

1 teaspoon vanilla

¼ cup buttermilk

1 ¼ cups all-purpose flour

2 tablespoons unsweetened cocoa powder (dark chocolate preferred)

½ teaspoon baking soda

½ teaspoon ground cinnamon (high oil cinnamon preferred)

¼ teaspoon salt

1 cup grated zucchini (peel left on but seeded if larger)

½ cup semi-sweet or dark chocolate chips

½ cup chopped pecans (or use walnuts if preferred)

1. Preheat oven to 350° for a metal baking dish (325° for a glass dish).
2. In a mixing bowl, cream together the butter and sugar.
   
3. Add the oil, egg, vanilla and buttermilk; mix well.
   
4. Add the flour, cocoa, baking soda, cinnamon and salt and mix well.
   
5. Fold in the zucchini.
   
6. Pour into a sprayed or greased 8x8-inch baking pan.
   
7. Sprinkle top with chocolate chips and pecans.
   
8. Bake in a preheated 325° oven for about 30 minutes or until a toothpick inserted in the center comes out clean.  
   
   
   
   
    
   Note: Since I wanted to serve warm cake I actually made it ahead and set it in the refrigerator. Prior to baking, I pulled it out of the refrigerator, allowed it to partially come to room temperature and then baked it right before dinner.

Recipe without photos . . .

Chocolate Zucchini Snacking Cake    Makes one 8x8-inch cake

¼ cup (½ stick) softened butter

¾ cup (½ cup + ¼ cup) + 2 tablespoon granulated sugar
¼ cup vegetable oil

1 egg

1 teaspoon vanilla

¼ cup buttermilk

1 ¼ cups all-purpose flour

2 tablespoons unsweetened cocoa powder (dark chocolate preferred)

½ teaspoon baking soda

½ teaspoon ground cinnamon (high oil cinnamon preferred)

¼ teaspoon salt

1 cup grated zucchini (peel left on but seeded if larger)

½ cup semi-sweet or dark chocolate chips

½ cup chopped pecans (or use walnuts if preferred)

1. Preheat oven to 350° for a metal baking dish (325° for a glass dish).
2. In a mixing bowl, cream together the butter and sugar.
3. Add the oil, egg, vanilla and buttermilk; mix well.
4. Add the flour, cocoa, baking soda, cinnamon and salt and mix well.
5. Fold in the zucchini.
6. Pour into a sprayed or greased 8x8-inch baking pan.
7. Sprinkle top with chocolate chips and pecans.
8. Bake in a preheated 325° oven for about 30 minutes or until a toothpick inserted in the center comes out clean.                                                                                                                       Note: Since I wanted to serve warm cake I actually made it ahead and set it in the refrigerator. Prior to baking, I pulled it out of the refrigerator, allowed it to partially come to room temperature and then baked it right before dinner.